Freeze Dried Chives

Although they may look similar and have been used interchangeably, chives and green onions are two completely different species. Green onions have hollow green stalks that are long and slender with enlarged white onion bulbs. Chives have tubular leaves that look like long blades of glass. Flavor-wise, green onions have a mild, oniony flavor that is perfect for cooking. Meanwhile, chives have a delicate oniony with a hint of garlic.

No, they are not. The chives that is most commonly sold in supermarkets are better known as onion chives. They can be easily differentiated based on their appearance. Chives have long, hollow stalks similar to green onions and scallions but are smaller in size. On the other hand, garlic chives look more like long blades of grass. 

Chives are mainly used as a garnish to add a nice pop of color, or to boost the flavors of your favorite dishes. It has a nice, delicate onion flavor with just a hint of garlic that makes it perfect as a topping for soups, salads, egg dishes, fish, and stews as well as to add flavor to cottage cheese, sandwiches, and many more.

Since green onions and chives belong to the same family, they also have a similar oniony taste. But this flavor is more intense in green onions and is more delicate in chives and not too overpowering.

Chives has a similar taste to its close relatives scallions, shallots, and leeks. Its flavor is relatively mild with a hint of garlic.

Yes, you may substitute dried chives for recipes that call for green onions. However, you do have to note that because its flavor is more delicate, you will need a higher volume of chives to achieve the same flavor.

Some herbs taste better dried while others are better off. Chives belong to the latter group. They have delicate flavors that are best added at the end of cooking to finish off a dish. Dried chives can still be just as good as fresh chives but should be added earlier in the cooking process to soften them and bring out the flavor.

For reference, one green onion when chopped yields about two tablespoons. For chives, to achieve the same amount, you will need about 5 or 6 plants. But do take note that green onions have a more intense flavor than chives. This means you will need more than two tablespoons of chives to achieve the same flavor intensity. 

Chives have the same aroma as its close relatives but is notably less intense.

One tablespoon of fresh chives is equivalent to one teaspoon of freeze-dried chives. This is because the chives lose water during the drying process, which results in the loss in volume.